Mounds Cake is a delightful dessert that combines the rich flavors of chocolate cake with a creamy coconut filling and a fluffy whipped cream frosting. This indulgent treat is perfect for any occasion, from family gatherings to special celebrations. Follow these simple steps to create a decadent Mounds Cake that will impress your friends and family.
Ingredients:
- For the cake:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup shredded sweetened coconut
- For the frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut, toasted
Directions:
- Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking pan.
- In a mixing bowl, prepare the chocolate cake batter according to the instructions on the box, using the water, vegetable oil, and eggs.
- Pour the cake batter into the prepared baking pan and spread it out evenly.
- Bake the cake in the preheated oven for the time indicated on the box, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the filling by combining the sweetened condensed milk and shredded coconut in a bowl. Mix well.
- Once the cake is done baking, remove it from the oven and let it cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- Pour the filling mixture over the warm cake, spreading it out and gently pressing it into the holes.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream frosting over the top of the cake, covering the coconut filling.
- Sprinkle the toasted shredded coconut evenly over the frosting.
- Refrigerate the Mounds Cake for at least 2 hours before serving to allow the flavors to meld together and the cake to set.
- Slice and serve the chilled Mounds Cake.
Tips:
- Make sure to let the cake cool slightly before pouring the filling over it to prevent the filling from melting too quickly.
- Toasting the shredded coconut adds a delicious nutty flavor to the cake and enhances its overall texture.
- For best results, refrigerate the cake for a few hours before serving to allow the flavors to develop fully.
Conclusion:
Enjoy the irresistible combination of chocolate and coconut with this homemade Mounds Cake. With its moist chocolate cake, creamy coconut filling, and fluffy whipped cream frosting, this dessert is sure to be a hit with everyone who tries it. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this Mounds Cake is a delicious treat that you’ll want to make again and again.
- Can I use a homemade chocolate cake instead of a boxed mix?
- Yes, you can substitute a homemade chocolate cake recipe for the boxed mix if you prefer. Just ensure that the cake is baked in a 9×13-inch pan and adjust the baking time as needed.
- Can I make the Mounds Cake ahead of time?
- Absolutely! In fact, making the Mounds Cake ahead of time can allow the flavors to meld together even more. Simply prepare the cake as directed, refrigerate it, and take it out when you’re ready to serve. It’s best to consume it within a couple of days for optimal freshness.
- Can I use unsweetened coconut instead of sweetened coconut for the filling and frosting?
- While sweetened coconut adds to the overall sweetness and flavor profile of the Mounds Cake, you can use unsweetened coconut if you prefer a less sweet dessert. Keep in mind that the sweetness level will be reduced, so you may want to adjust the amount of powdered sugar in the frosting accordingly.
- How do I store leftovers of the Mounds Cake?
- Leftover Mounds Cake should be covered or stored in an airtight container in the refrigerator. Properly stored, it should stay fresh for up to 3-4 days. Be sure to consume it before the whipped cream frosting begins to lose its texture. You can also freeze individual slices for longer storage, wrapping them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.